Southwestern Corn and Chorizo Chowder with Apple Cheddar Bread

Chorizo and sweet summer corn give this seasonal chowder a balanced savory sweet flavor. Adding a minced jalapeno can add just the right amount of heat on a chilly autumn evening. Recipe adapted from Bon Appetit and Meredith Deeds (Star Tribune) and serves 4-6.

Ingredients:

• 1 tsp. olive oil
• 8 oz. Mexican chorizo
• 1 sweet onion, diced 
• 1 cup seeded, diced red and yellow sweet mini peppers
• optional 1 jalapeno, seeded and diced into small pieces
• 3 TB. flour 
• 1 tsp. dried thyme
• scant cayenne pepper 
• salt and freshly ground pepper to taste 
• 5 cups fresh corn kernels scrapped from the cob (about 4-5 ears) or frozen corn thawed and patted dry
• 5 cups low-sodium chicken broth
• 2 medium red potatoes, peeled and diced into small pieces
• 2 medium tomatoes, seeded, diced and patted dry on a paper towel
• 1/4 cup whipping cream

Directions:

• Heat oil and brown sausage breaking it up with a fork or pastry blender. Cook about 4 minutes. Add in onions and peppers and jalapeno (if adding). Cook until vegetables are tender about 5 minutes. Sprinkle in flour stirring for 2 minutes. 
• Puree 1 cup of corn with 1 cup chicken broth. Pour into pan, add potatoes with rest of chicken stock, thyme and cayenne pepper if adding. Salt and pepper to taste. 
• Reduce heat to medium low and cook uncovered 15 minutes or until potatoes are just tender.
• Stir in corn, tomatoes and cream and cook another 5 minutes. 
• Garnish with cilantro and lime wedges.

Pair the soup with your favorite cornbread or try this yummy apple cheddar quick loaf with a hint of sage.

Apple Cheddar Quick Bread

Ingredients:

• 2 1⁄2 cups flour 
• 2 tsp. baking powder
• 1⁄2 tsp. salt
• 3⁄4 cup sugar
• 1 tsp. cinnamon 
• 1 TB. finely minced sage or 1/2 tsp. dried sage
• 3⁄4 cup buttermilk
• 1⁄3 cup butter
• 2 eggs beaten
• 2 cups grated sharp cheddar cheese
• 1 1⁄2 cups apples, peeled and chopped
• 3⁄4 cup walnuts. chopped

Directions:

• Combine the first six ingredients in a medium bowl; stir well.
• In a separate bowl, combine milk, butter and eggs. Stir well. Add to dry ingredients, stirring until blended.
• Stir in cheese, apples and walnuts. Pour into a greased and floured 9 x5 x 3 inch breadpan.
• Bake at 350 degrees for 45 minutes or until a wooden pick inserted in the center comes out clean. 
• Cool bread in pan 5 minutes. Remove bread from pan and cool completely on a wire rack.

Seasonal Plate

Notice how the trees do not cling to their leaves. 
Fall is about releasing the old to make way for the new.
-Anonymous

A Short Toast to November

Turn pre-sliced mini cocktail bread into a crostini for your next fall gathering. Pumpernickel and whole wheat cocktail breads were used for the following recipes. All toppings can be prepared in advance. Each recipe makes 8 crostini but can easily be doubled. Mini cocktail breads were toasted at 400 degrees for 3 minutes, turned over and toasted 3 minutes longer.
Recipes inspired by Food Network Magazine November 2017
Smoked Salmon BLT Crostini
Ingredients:

• 8 mini cocktail-style breads 
• 3 cups cherry tomatoes, halved 
• 1 TB. olive oil
• Sea salt and pepper
• Prepared guacamole (found in deli or refrigerated section) 
• Romaine lettuce, small pieces
• Smoked salmon
• Crumbled bacon, about 4 slices

Directions:

• Mix tomatoes with olive oil, salt and pepper.
• Place on a parchment lined sheet and roast 10 minutes at 425 degrees. Remove tomatoes from oven and place a paper towel lined plate. 
• Toast both sides of cocktail bread and spread each with a tablespoon of guacamole. Add a small piece of romaine, smoked salmon, top with roasted tomatoes and crumbled bacon. 

White Cheddar Cheese and Cranberry Pear Chutney Crostini
Cook’s note: During the holiday season you may find a jar of cranberry chutney in larger grocery stores. This chutney recipe below pairs well with pork or chicken.
Ingredients:

• ¾ cup apple cider or juice
• 1 diced Bosc pear, about 1 cup 
• 1/3 cup dried cranberries
• ½ tsp. each dried ginger and Saigon cinnamon
• Dash of allspice
• 2 TB. apple cider vinegar
• 1 TB. brown sugar
• 2 TB. diced red onion
• 8 small slices white cheddar cheese
• Finely chopped walnuts

Directions:

• On a medium low heat bring to a boil apple cider or juice, diced pears, dried cranberries, ginger, allspice, Saigon cinnamon, brown sugar , apple cider vinegar and diced red onion. Simmer 15 minutes. Drain well, pat dry with a paper towel and refrigerate. 
• Toast one side of bread, flip over and place a small slice of white cheddar cheese on each bread slice. Bake at 400 degrees until cheese melts. Top with cranberry pear chutney. Serve immediately to avoid having the bread get soggy. Sprinkle with walnuts.

Roasted Red Pepper and Goat Cheese Crostini
Ingredients:

• 3/4 cup roasted red peppers, diced 
• 1-2 TB. chopped olives
• 1 tsp. dried parsley flakes or 2 TB. fresh parsley chopped
• Drizzle olive oil
• Crumbled goat cheese
• Freshly ground pepper

Directions:

• Drain roasted red pepper to equal 1/2 cup. Pat dry on a paper towel and dice. 
• Add in chopped olives, dried parsley flakes or fresh parsley. 
• Toast both sides of bread. Top each bread slice with roasted red pepper mixture and crumpled goat cheese.
• Drizzle a little olive oil and freshly ground pepper over the top.

Honey Pecan Cream Cheese and Fig Spread
Ingredients:

• Whipped Honey Pecan Cream Cheese
• Dalmatia Fig Spread
• Toasted pecans, finely chopped 

Directions:

• Toast both sides of the bread. Spread each with whipped cream cheese.
• Top with a dollop of fig spread. Sprinkle with finely chopped nuts. 

Other crostini options: 

Toss 2 cooked beets with 1 tsp. Italian seasoning, 2 tsp. white wine vinegar, 1 tsp. olive oil and honey served over plain Greek yogurt

Crème frache mixed with sea salt, chopped chives and dill topped with half a cooked shrimp and a cucumber 

Crabmeat salad topped with white cheddar cheese, broiled 

Brussels sprout leaves, fried crispy in olive oil served over a garlic herb cheese spread and sprinkled with pomegranate seeds

Sausage Apple Cinnamon Bread Strata

Darkness creeps in early Up North. This photo was taken at 4:50 PM Thursday.  

Christina Rossetti was an English poet (December 5, 1830-December 29, 1894) who wrote a variety of romantic, devotional, and children's poems. She is best known for her long poem "Goblin Market", her love poem "Remember", and for the words of the Christmas carol " In the Bleak Midwinter".

In the Bleak Midwinter
by Christina Rossetti

In the bleak midwinter, frosty wind made moan,
Earth stood hard as iron, water like a stone;
Snow had fallen, snow on snow, snow on snow,
In the bleak midwinter, long ago.

Our God, Heaven cannot hold Him, nor earth sustain;
Heaven and earth shall flee away when He comes to reign.
In the bleak midwinter a stable place sufficed
The Lord God Almighty, Jesus Christ.

Enough for Him, whom cherubim, worship night and day,
Breastful of milk, and a mangerful of hay;
Enough for Him, whom angels fall before,
The ox and ass and camel which adore.

Angels and archangels may have gathered there,
Cherubim and seraphim thronged the air;
But His mother only, in her maiden bliss,
Worshipped the beloved with a kiss.

What can I give Him, poor as I am?
If I were a shepherd, I would bring a lamb;
If I were a Wise Man, I would do my part;
Yet what I can I give Him: give my heart.

___________________________________________________________

Cook's notes: Sometimes we need a bit of comfort food to warm us on bleak cold days and evenings. Sweet spicy apple chunks, sausage and cheddar cheese add loads of flavor to this egg and cinnamon bread casserole. It's perfect for brunch or even dinner. Make it the night before and bake the next day. Raisin bread is a nice alternative to using French bread. Onions can be omitted from this recipe.

Sausage Apple Cinnamon Bread Strata

Ingredients:

• 1-(3/4 pound) loaf raisin bread
• 3 cups whole milk
• 2 cups grated cheddar cheese
• 8 large eggs
• 1 small onion, diced 
• 3/4 lb. breakfast sausage
• 1 TB. butter
• 2 Golden Delicious or Granny Smith apples, peeled and diced
• 2 tsp. sugar
• 1 tsp. cinnamon
• 1 tsp. vanilla

Directions:

• Grease a 13/9 pan.
• In a skillet saute onions with sausage. Drain juices and crumble sausage.
• In a bowl mix cinnamon and sugar and mix with apple chunks. 
• In a blender mix eggs, milk and vanilla.
• Cube raisin bread.
• In baking dish layer the following: 1/2 bread cubes , 1/2 crumbled sausage/onion, 1/2 apple cinnamon mixture, 1/2 of the cheddar cheese and then repeat layers. Pour milk and egg mixture evenly over strata mixture. 
• Cover with plastic wrap and refrigerate overnight. 
• The next day bring strata to room temperature and bake covered @325 for 35 minutes. Uncover and bake 10 minutes more or until a knife inserted in center comes out clean. 

P.S. Don't forget to put a shoe outside your bedroom door tonight as St. Nicholas might be stopping by to pay a visit.  

Manhole Sewer Covers and An Autumn Beef Stew

A first for me on Pinterest was finding someone's board labeled: sewer covers. And here I thought I was the only one fascinated by the variety of sewer/ manhole covers out there. Sometimes I think we spend so much time looking ahead or up we forget to look down. 

Manholes are required so that people can clean, inspect, or repair the subsurface utilities. Manholes can be quite shallow or as deep as 70-stories in the third New York City water supply tunnel. Manhole covers are the round iron plates sunk into streets and sidewalks that keep passers-by from falling into manholes.

Manhole covers must be a minimum of 22 in diameter, but can be as much as 60 in diameter. The average cover weighs between 250 and 300 lbs. It is important for sewer manhole covers to be heavy as sewers can produce methane gas that could push lightweight covers out of the way, letting noxious gases up into the street.
My fascination with manhole/sewer covers began on a visit to Bratislavia on the way to Budapest several years agop. 

The most famous statue in Bratislava Slovakia is probably a bronze statue entitled "Cumil". The statue is of a man peeking out from under a manhole cover. 
Then in Budapest there was this ornate one and 

let's not forget Prague.

So it should not surprise you that when I was on Florida trip walking around the neighborhood I discovered this one. I was staying with friends who had lived on this street for several years and never even noticed this manhole cover until they saw my photo.

In closing you might want to rethink your walks around the neighborhood or on a trip. Pay attention-don't forget once in awhile to look down as you just never know what you may find. 

Autumn Beef Stew with Apple Cheddar Bread 

http://sockfairies.blogspot.com/search?q=+apple+cheddar+bread

Cook's notes: This recipe was adapted from Midwest Living. The stew is healthy, flavorful and packed with vegetables. The butternut squash and wine add a a bit of sweetness to the dish. The secret to the stew is searing the floured beef cubes and simmering the stew so the meat does not get tough. Julia would approve of this recipe-it has wine and all her favorite ingredients.

Ingredients:

• 2/3 cup all-purpose flour, divided
• 1 tsp. salt and 1 tsp. cracked black pepper
• 2 pounds boneless beef chuck, trimmed of excess fat and cut into 1-1/2-inch chunks
• 2 strips bacon, cut crosswise into 1/4-inch strips
• oil
• 1 large onion cut into 1/2-inch wedges
• 4 cloves garlic, peeled and smashed
• 2 TB. tomato paste
• 5 cups reduced sodium chicken broth
• 2 cups less-sodium beef broth
• 1/2 -3/4 cup dry red wine
• 3 bay leaves
• 1 TB.snipped fresh thyme or 1 tsp. dried thyme, crushed
• 1 tsp. smoked paprika
• 1 TB. dried parsley flakes and 1 TB. brown sugar
• 4 red potatoes, cut into 2-inch chunks
• 2 cups butternut squash; peeled, seeded and cut into 1 1/2-inch chunks
• 4 carrots, cut into 1-inch chunks
• 2 stalks celery, sliced into 1/2-inch thick

Directions:

• In a large plastic bag, combine 1/3 flour, salt and pepper. Add beef and shake to coat evenly. In a Dutch oven or large heavy pot, cook and stir bacon over medium-high heat until crisp. Transfer to paper towels with a slotted spoon. Add enough oil to bacon drippings to equal 2 tablespoons. Add half the beef to pot, shaking off any excess flour. Cook, stirring occasionally, until browned. Remove beef with a slotted spoon. Repeat with remaining beef.
• If pot is dry, add in 1 tablespoon of oil. Add onions; cook and stir for about 4 minutes or until starting to brown. Stir in garlic; cook for 1 minute. Stir in tomato paste. 
• Return beef, bacon to pot. Stir to combine. Add 1/3 cup flour to chicken broth, whisk to blend and add to pot. Add in beef broth, wine, bay leaves, thyme, parsley, paprika, brown sugar. potatoes, carrots, celery and squash. 
• Bring to a slow boil; reduce heat. Simmer, uncovered on low for 1- 1/2 hours or until meat and vegetables are tender. Remove bay leaves before serving. 

Buttermilk Waffles with Cranberry, Pear and Apple Chutney

Enjoy a Sunday Brunch with Buttermilk Waffles Topped with Apple, Pear, Cranberry Chutney 

Cook's Notes: A versatile chutney that's a savory, sweet condiment to use as a  waffle topping, served over a chicken, pork or turkey dinner or as a crostini appetizer. Recipe makes 2 cups.

Cranberry, Apple, Pear Chutney 

Cooking tip: Chutney can be made a day ahead and refrigerated. Bring it to room temperature to serve. 

Ingredients:

• 1/2 cup apple cider or juice
• 4 tablespoons brown sugar
• 1 Honeycrisp apple, peeled and diced
• 2 cups fresh cranberries or frozen (no need to thaw) 
• 1 diced Bosc pear, about 1 cup
• 1/4 cup diced red onion
• 1 teaspoon Dijon mustard
• 2 teaspoons white wine vinegar 
• ½ tsp. each dried ginger and Saigon cinnamon
• 1/4 teaspoon allspice
• 2 tablespoons orange juice mixed with 1 tablespoon cornstarch 
• 1/2 cup pecans or walnuts  

Directions:

• On a medium low heat bring to a boil apple cider or juice, diced pears, apples, cranberries,  ginger, allspice, Saigon cinnamon, brown sugar, mustard, vinegar and diced red onion. Simmer 20 minutes uncovered. Add orange juice mixture and cook on a low heat until thickened about 6 minutes.  Taste test to balance ingredients.   
• Drain excess juice with a colander. Cool and refrigerate, covered. 

Crostini

Heat oven to 400 degrees. Brush bread slices top and bottom with olive oil.  
Toast one side of bread for 4 minutes, turn and toast 4 minutes more. 

Crostini Options 

• Place a small slice of white cheddar cheese on each toasted bread slice. Bake at 400 degrees until cheese melts. Top with cranberry, pear, apple chutney. Serve immediately to avoid having the bread get soggy. Sprinkle with nuts. 
• After bread is toasted spread each slice with Boursin cheese, top with chutney and a sprinkle of nuts.  

Buttermilk Waffles

These classic buttermilk waffles are easy to make and come out fluffy and crisp each and every time. It’s a must-have recipe for turning an ordinary morning into something extra-special
Cooking Tip: To crisp up leftover waffles, toast each quarter or in the oven at 400 degrees, 4 minutes  side. 
Recipe makes 6-7 waffles and was adapted from Taste of Home.
Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 4 large eggs, room temperature
• 2 cups buttermilk
• 1/2 cup butter, melted

Directions:

• In a large bowl, combine the flour, baking powder, baking soda, sugar, cinnamon and salt; set aside.
• In another bowl, beat eggs until light. Add buttermilk; mix well. Add dry ingredients and beat until batter is smooth. Stir in butter, whisk to blend.
• Pour about 3/4 cup batter onto a lightly greased preheated waffle maker. Bake according to manufacturer's directions until golden brown. Repeat with remaining batter.

The forest and I 

was all there was.

In the deep

still silence

I could feel

the Earth's 

beating heart. 

Thanksgiving Round-Up Sides

 DAY THREE RANDOM ACT OF KINDNESS

Send a personalized note to a family member, friend, or neighbor thanking them for something special 

IT'S ALL ABOUT THE SAUCES

The Thanksgiving countdown has begun. Ever Ready has some ideas to streamline your preparations.  Sauces perfect for meats, potatoes, appetizers, and desserts can be made several days ahead and refrigerated until serving.  

Pear, Apple and Cranberry Chutney

Cooking tip: Chutney can be made a day ahead and refrigerated. Bring it to room temperature to serve.

Ingredients:

• 1/2 cup apple cider or juice
• 4 tablespoons brown sugar
• 1 Honeycrisp apple, peeled and diced
• 2 cups fresh cranberries or frozen (no need to thaw)
• 1 diced Bosc pear, about 1 cup
• 1/4 cup diced red onion
• 1 teaspoon Dijon mustard
• 2 teaspoons white wine vinegar
• ½ tsp. each dried ginger and Saigon cinnamon
• 1/4 teaspoon allspice
• 2 tablespoons orange juice mixed with 1 tablespoon cornstarch
• 1/2 cup pecans or walnuts

Directions:

Chutney

• On medium-low heat bring to a boil apple cider or juice, diced pears, apples, cranberries, ginger, allspice, Saigon cinnamon, brown sugar, mustard, vinegar and diced red onion. Simmer 20 minutes uncovered. Add orange juice mixture and cook on low heat until thickened for about 6 minutes. Taste test to balance ingredients.
• Drain excess juice with a colander. Cool and refrigerate, covered.

Crostini

• Heat oven to 400 degrees. Brush bread slices top and bottom with olive oil.
• Toast one side of bread for 4 minutes, turn and toast for 4 minutes more.

Crostini Options
Place a small slice of white cheddar cheese on each toasted bread slice. Bake at 400 degrees until cheese melts. Top with cranberry, pear, apple chutney. Serve immediately to avoid having the bread get soggy. Sprinkle with nuts.
Or after the bread is toasted spread each slice with Boursin cheese, top with chutney and a sprinkle of nuts. 

Other Sauce Ideas from Ever Ready 

Cranberry Orange Sauce

Cranberry Cherry Sauce

https://sockfairies.blogspot.com/2020/11/fresh-cranberry-orange-sauce-and-fresh.html

Spicy Cranberry Apple Chutney

https://sockfairies.blogspot.com/2015/10/weekend-round-up.html

Salads 

Friday Favorites

1st Day Of Fall Feels A Whole Lot Like Summer-temperatures soared well into the 90's. At one point I saw 92!! I loved it.

15 Healthy Pizza Recipes which include:

Cauliflower Pizza Crust with Spinach and Chicken 
http://frame.bloglovin.com/?post=5883272485&blog=3508564&frame_type=none

Creamy Butternut Squash Pasta 

https://www.twopeasandtheirpod.com/creamy-butternut-squash-pasta/

14 Best Pumpkin Bread Recipes From BHG which include:
Pumpkin Cranberry Bread

http://www.bhg.com/recipes/desserts/breads/pumpkin-bread-recipes/

Wonderful resource to keep kids interested and inspired to read  

https://www.jumpintoabook.com/2016/08/bite-sized-reading-tricks/

An Ever Ready Favorite
Autumn Beef Stew with Apple Cheddar Bread

http://sockfairies.blogspot.com/2015/09/manhole-sewer-covers-and-autumn-beef.html

Creamy Paremsan Tomato Soup with Grilled Cheese, Apple and Ham Sandwiches

Minnesota and much of the country is experiencing very cold temperatures this week. I do declare it's time for a bowl of soup to melt winter's chill. 

In Hackensack, MN today recorded early temp. -26 below!

Creamy Parmesan Tomato Soup is the perfect remedy. Pair the meal with a cheese grilled sandwich with a twist.  

Skip the canned stuff-homemade is always better

Cook'd Notes: The combination of diced carrots, onions and celery sautéed in a butter/olive oil is known as mirepoix. This is one of those recipes that actually tastes better the next day for flavors to meld. It's quite flavorful with all the spices used. The recipe makes about 6-1/2 cups.
Cooking Tip: Use high quality canned tomatoes e.g. San Marzano. Carrots, onions, celery can be minced ahead in a food processor. Make the soup early in day before serving or the day before for flavors to meld but omit the cream and Parmesan cheese. Refrigerate and then reheat soup on medium low, uncovered stirring in the heavy cream (1/4 cup) and Parmesan cheese as a last step. Do not let the mixture boil. 
Ingredients:

• 2 tablespoons butter and 1-1/2 tablespoon olive oil
• 1 medium onion, diced about 1 cup
• 3/4 cup each diced celery and carrots
• 3 minced garlic cloves
• 4 tablespoons flour
• 4 cups chicken broth (fat free-low sodium)
• 2 large cans (28 oz.) San Marzano Whole Peeled Tomatoes, drained and chopped
• 2 tablespoons  tomato paste
• 1 teaspoon sugar
• 2 bay leaves
• 1 tablespoon dried basil or 1/4 cup diced fresh basil
• 1/2 teaspoon each oregano and thyme
• 1/4 teaspoon each marjoram and parsley flakes
• Dash of red pepper flakes
• 1 cup Parmesan cheese, grated
• 1/4 cup heavy cream
• salt and pepper to taste at end of cooking time

Directions:

• In a soup pot saute onions, garlic, celery and carrots in the butter/olive oil combination about 3-4 minutes.
• On low heat whisk in flour, add in broth, tomato paste, plum tomatoes, sugar, bay leaf and all the spices.
• Bring to a boil and then turn heat down to low, cover and simmer uncovered 25 minutes.
• Remove bay leaves with a slotted spoon.
• In thirds, puree the soup mixture in a food processor or blender and then add back to soup pot (I left some little pieces in soup mixture so not entirely smooth but that was a personal preference).
• On low heat uncovered, add in cream and Parmesan cheese, heat mixture thoroughly but do not let boil.

Grilled Cheese Apple and Ham Sandwiches are the perfect pair for a bowl of homemade soup.

Cook's notes: This recipe can be made using a panini grill maker or a fry pan.
Ingredients:

• Hearty grain bread
• Slices of deli ham
• Honey mustard
• Sharp cheddar or white cheddar cheese
• 1 Granny Smith apple cut into thin slices

Directions:

• On one side of bread spread honey mustard
• Add cheese, 2 apple slices and ham
• Top with other piece of bread
• Bake until cheese is melted

Creamy Tomato and Parmesan Cheese Soup

 
You know it's cold in AZ when there's snow on the mountain in the middle of the day. The scene seemed picturesque. I do declare, it's time for a comforting warm bowl of Homemade Tomato Parmesan Cheese Soup. Pair the soup with a grilled cheese sandwich with a twist or honey beer batter bread. https://www.gimmesomeoven.com/honey-beer-bread/

Tomato Parmesan Cheese Soup
A soup that actually tastes better the next day as the flavors meld. It's quite flavorful with all the spices. The recipe makes about 6-1/2 cups. Pair the soup with a grilled cheese sandwich made with apples and ham. 
Cooking Tip: Use high-quality canned tomatoes, e.g. San Marzano. If unable to find San Marzano brand substitute 2 (14 oz. each) cans diced tomatoes with basil and garlic. Carrots, onions, celery can be minced ahead in a food processor. Make the soup early in the day before serving or the day before for flavors to meld but omit the cream and Parmesan cheese until the final stages. Refrigerate and then reheat the soup on a medium-low, uncovered stirring in the heavy cream (1/4 cup) and Parmesan cheese as the last step. Do not let the mixture boil. This recipe serves approximately 6 depending on bowl size. It freezes well in freezer Ziploc bags. Thaw soup pouches overnight in the refrigerator.

Ingredients:

• 2 tablespoons butter and 1-1/2 tablespoons olive oil
• 1 medium onion, diced about 1 cup
• 3/4 cup each diced celery and carrots
• 3 minced garlic cloves
• 4 tablespoons flour
• 4 cups chicken broth (low sodium)
• 2 large cans (28 oz.) San Marzano Whole Peeled Tomatoes, chopped (use the liquid)
• 2 tablespoons tomato paste
• 1 teaspoon sugar
• 2 bay leaves
• 1 tablespoon dried basil or 1/4 cup diced fresh basil
• 1/2 teaspoon each oregano and thyme
• 1/4 teaspoon each marjoram and parsley flakes
• Dash of red pepper flakes
• 1 cup Parmesan cheese, grated
• 1/2 cup heavy cream
• Salt and pepper to taste at end of cooking time if needed

Directions:

• Dice carrots, celery, onions and garlic. In a food processor pulse until finely minced.
• In a soup pot sauté onions, garlic, celery, and carrots in the butter/olive oil combination for about 3-4 minutes.
• On low heat whisk in flour, add in broth, tomato paste, plum tomatoes, sugar, bay leaf, and all the spices.
• Bring to a boil and then turn the heat down to low, cover and simmer uncovered for 25 minutes.
• Remove bay leaves with a slotted spoon.
• In thirds, puree the soup mixture in a food processor or blender and then add it back to the soup pot.
• On low heat uncovered, add in cream and Parmesan cheese, heat mixture thoroughly but do not let boil.

Grilled Cheese with Apples and Ham
Cook's notes: This recipe can be made using a panini grill maker or a frying pan.
Ingredients:

• Hearty grain bread
• Slices of deli ham
• Honey mustard
• Sharp cheddar or white cheddar cheese
• 1 Granny Smith apple cut into thin slices

Directions:

• On one side of bread spread honey mustard.
• Add cheese, 2 apple slices, and ham.
• Top with another piece of bread and cook until cheese is melted.

To Autumn

Fall retains the air of fresh beginnings.
"To Autumn" is a poem written by English Romantic poet John Keats (October 31, 1795 -February 23 ,1821). The work was composed on September 19, 1819 and published in 1820 in a volume of Keats's poetry. It was the final work in a group of poems known as Keats's "1819 odes."  

"To Autumn" has been regarded by critics as one of the most perfect short poems in the English language.

Although personal problems left him little time to devote to poetry in 1819, he composed "To Autumn" after a walk near Winchester one autumnal evening. The work marks the end of his poetic career, as he needed to earn money and could no longer devote himself to the lifestyle of a poet. A little over a year following the publication of "To Autumn", Keats died in Rome.

The poem has three eleven-line stanzas which describe a progression through the season, from the late maturation of the crops to the harvest and to the last days of autumn when winter is nearing. 

To Autumn

John Keats

Season of mists and mellow fruitfulness,
Close bosom-friend of the maturing sun;
Conspiring with him how to load and bless
With fruit the vines that round the thatch-eves run;
To bend with apples the moss'd cottage-trees,
And fill all fruit with ripeness to the core;
To swell the gourd, and plump the hazel shells
With a sweet kernel; to set budding more,
And still more, later flowers for the bees,
Until they think warm days will never cease,
For Summer has o'er-brimm'd their clammy cells.


Who hath not seen thee oft amid thy store?
Sometimes whoever seeks abroad may find
Thee sitting careless on a granary floor,
Thy hair soft-lifted by the winnowing wind;
Or on a half-reap'd furrow sound asleep,
Drows'd with the fume of poppies, while thy hook
Spares the next swath and all its twined flowers:
And sometimes like a gleaner thou dost keep
Steady thy laden head across a brook;
Or by a cyder-press, with patient look,
Thou watchest the last oozings hours by hours.


Where are the songs of Spring? Ay, where are they?
Think not of them, thou hast thy music too,--
While barred clouds bloom the soft-dying day,
And touch the stubble-plains with rosy hue;
Then in a wailful choir the small gnats mourn
Among the river sallows, borne aloft
Or sinking as the light wind lives or dies;
And full-grown lambs loud bleat from hilly bourn;
Hedge-crickets sing; and now with treble soft
The red-breast whistles from a garden-croft;
And gathering swallows twitter in the skies.
_________________________________________________________________

Grilled Cheese with Apple and Ham Sandwiches

Cook's notes: This recipe can be made using a  panini grill maker or a fry pan 

Ingredients:

• hearty grain bread
• slices of deli ham
• honey mustard
• sharp cheddar cheese
• 1 Granny Smith apple cut into slices 

Directions:

• On one side of bread spread honey mustard
• Add cheese, 2 apple slices and ham
• Top with other piece of bread
• Bake till cheese is melted

Here is another optional meal serving roasted pepper and tomato soup with a ham-cheese-apple panini sandwich. Instead of using honey mustard try cranberry honey mustard. The soup can be found at Costco and Trader's Joes. Be sure to try cornbread croutons. 

Weekend Round-Up

Week's Best Brunch Recipes
Overnight Breakfast Pie

Cook's notes: This savory, flavorful dish can be made the day before, refrigerated overnight and baked the next day for easy entertaining. The following recipe makes one 9 inch pie but can easily be doubled to make two pies. 
Recipe adapted from BHG Brunch and Breakfast 2015 
Ingredients:

• 8 slices of bacon
• 1/2 cup panko seasoned bread crumbs
• 5 large eggs
• 1-1/2 cup grated Swiss or Cheddar cheese
• 1/2 cup cottage cheese
• 1/3 cup milk
• 1/4 cup diced green onions
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. herbes de Provence
• 1 tsp. parsley flakes
• optional 2 drops Sriracha sauce
• 3 cups frozen shredded hash browns potatoes, thawed

Directions:

• Lightly grease a 9 inch pie pan.
• In a skillet fry bacon until crisp. Drain on a paper towel, crumble and set aside.
• Drain grease reserving 1 TB. bacon drippings. Stir in bread crumbs and brown. If using unseasoned breadcrumbs add in 1/4 tsp. herbes de Provence. Set aside in a small bowl, cover and chill until needed for baking.
• In a medium bowl whisk eggs until foamy. Stir in crumbled bacon, Swiss or Cheddar cheese,cottage cheese, milk, onion, spices, salt and pepper. Whisk to combine ingredients. Fold in potatoes. Pour into prepared pie pan. Cover and chill 2 to 24 hours.
• Preheat oven to 325 degrees. Let pie sit for 20 minutes before baking. Sprinkle pie with bread crumb mixture. Bake, uncovered about 35 minutes or until knife inserted in center comes out clean. Cut in wedges to serves. Makes 6 servings.    
  

Wild Rice Salad with Cinnamon Pecan Butternut Squash and Cranberries

Cook's notes: This recipe serves 4 but can easily be doubled. As a time saver cook wild rice the day before. Serve salad at room temperature.  

Ingredients:

• 2 cups cooked wild rice  
• 1 large butternut squash, peeled, seeded and cut into 1 inch cubes or 1-20 oz. container of precut butternut squash (found in produce section)
• 2 TB. olive oil or Blood Orange Olive Oil 
• 2 TB. maple syrup
• 2 TB. brown sugar
• 1/2 tsp. ground cinnamon
• 1/4 tsp. apple pie or pumpkin pie spice mix
• 1/2 cup dried cranberries
• 1/2 cup pecans, coarsely chopped 
• optional red onion wedges
• 2 cups chopped romaine lettuce 
• garnish with a sprig of rosemary

Directions:

• Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
• In a bowl add oil, syrup, sugar and spices. Add in cubed butternut squash and toss to coat.
• Spread squash cubes out on a baking sheet and bake 20 minutes. Arrange red onion wedges among the squash cubes. Stir once or twice during baking time. The last 5 minutes of baking time add in cranberries and pecans. 
• In a salad bowl toss together squash cubes, cranberries, pecans, wild rice and romaine. Drizzle with vinaigrette dressing. There may be extra dessing left. 

Maple Cider Vinaigrette
Recipe adapted from Byerly and Lund's Cookbook
Ingredients:

• 3 TB. cider vinegar
• 1/4 cup pure maple syrup
• 1 tsp. apple pie spice 
• 1/8 tsp. dry mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1/2 cup olive oil or Blood Orange Olive Oil

Directions:

• Whisk together cider vinegar and next 5 ingredients. Gradually whisk in oil until well blended or use blender.
• Vinaigrette may be made up to 2 days ahead. Cover and chill until ready to serve.

Great List-Times Notable Books of 2015  

The best in picture books, middle grade and young adult fiction and nonfiction, selected by the children’s books editor of The New York Times Book Review.http://www.nytimes.com/2015/12/06/books/review/notable-childrens-books-
of-2015.html?smid=nytcore-ipad-share&smprod=nytcore-ipad&_r=0
Two YA novels I can recommend as being intriguing reads should not be overlooked by the adult readers.
"The Hired Girl" by Laura Amy Schlitz. Set in 1911, this transcendent novel features a literature-loving teenage narrator, raised poor and Catholic, who flees an abusive home and gains acceptance and worldly knowledge working as a servant for a Jewish family.

"Symphony for the City of the Dead:Dmitri Shoskovoch and the Siege of Leningrad" by M. T. Anderson. A gripping, thoroughly researched biography of the Russian composer that illuminates the horrors of World War II along with the eternal hope music can provide.